Salted Butter Jumbles Amongst Blueberries, Kokosnoot & Chocolate Chips


Ingredients:
1 1/3 loving cup flour
1/2 loving cup (4 oz) Finlandia Premium Imported Salted Butter, at room temperature
1 loving cup sugar
1 egg, at room temperature
1/4 teaspoon vanilla
1/2 loving cup large unsweetened kokosnoot flakes/chips
1/4 loving cup dried blueberries
1/2 teaspoon baking powder
2/3 loving cup semisweet chocolate chips



Directions:

Preheat the oven to 350°. Line 2 cookie sheets amongst parchment newspaper or a silipat.

In a medium sized bowl, whisk together the dry out ingredients. Set aside. In a large bowl or bowl of a stand upward mixer, crunch the butter too saccharide together until calorie-free too fluffy using a stand upward or electrical handmixer. Add the egg too vanilla too combine thoroughly. Gradually add together the dry out ingredients to the butter mixture too mix until a real thick dough forms.


Fold inwards the chips, coconut, too blueberries.



Form cookies yesteryear dropping 1 heaping teaspoon of dough 2 inches apart.



Flatten slightly therefore bake until calorie-free chocolate-brown on the bottom, nearly 12-13 minutes.



Slide them out on the parchment newspaper onto a wire rack too allow them to cool 1-2 minutes on the parchment or silipat on the wire rack earlier removing the parchment too allowing them to cool conduct on the wire rack.



Cool completely earlier storing inwards air-tight containers.



My thoughts:



Traditionally jumbles are made amongst dried fruit, nuts too spices. I used dried blueberries (raisins are to a greater extent than typical only they are the devil's fruit), cocoNUT too chocolate because, well, that's what I similar too I can. Using fresh tasting, Finlandia Premium Imported Salted Butter gave me a craggy, soft, surprisingly calorie-free cookie that everyone who tried it loved. I know it is somewhat odd to role salted butter inwards a cookie only jumbles are a historical cookie (think Martha Washington) too salted butter was oft used inwards cookies dorsum then.

I'm non certain if it was the tabular array salt or the insanely soft, creamy texture of the butter (made from Finnish cows that their farmers process similar family!) only the dough whipped upward super fast too was dandy to scoop. It didn't piece of job stuck inwards my cookie scoop once! I can't human face to brand these cookies again, perhaps swapping the blueberries for cranberries for Thanksgiving?

This is a sponsored conversation written yesteryear me on behalf of Finlandia™ . The opinions too text are all mine.


Finlandia Premium Imported Salted Butter Salted Butter Jumbles amongst Blueberries, Coconut & Chocolate Chips

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